Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[Walery Smirnoff]

@Karol said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

Opening the season.
The food here is just small addition after getting the black beauty to highest temperature first time this year.

I love such pictures) I salivate. Guys today is Friday and we can celebrate it!)

[Jett129]

Smoking a Brisket Flat today. Seasoned with salt,pepper,onion,garlic,smoked paprika,and coriander.

[Jett129]

6 hours in!

[jordanscollected]

nice work @Jett129. We made a full brisket up north and wrapped it in foil and put it in a cooler for 4 hours to rest it. Extremely juicy and tender. Don't skip the long rest.

[seawolf]

Mrs. Seawolf was at a work event last night, so I made myself a nice steak dinner

[goosehd]

@Jett129 Looking very good! How’s your temperature?

[goosehd]

@seawolf Thanks for the idea for this weekend! I just may follow your lead.

[Jett129]

@goosehd So far so good slowly creeping up to 182.5,I may not have to wrap it.

[Jett129]

@goosehd Spoke too soon as it just started going backwards. Stay tuned.

[Jett129]

@jordanscollected I'm thinking I'm about an hour away from resting,but probably only about 2 hours.

[seawolf]

@goosehd This might sound crazy, but a little dab of dijon mustard on every bite of steak is so good.

[goosehd]

@seawolf I also like a good blue cheese slightly melted on steak

[Jett129]

In the end my brisket wasn’t that good. Not sure what I could’ve done differently. It was kind of on the dry side,even though my guests were trying to assure me that it was good. I thought it was kind of mediocre,and I definitely can and have done better.

[seawolf]

@Jett129 Been there! What was the grade of the brisket?

[Jett129]

@seawolf I’m not sure if it was Choice or Prime,but it wasn’t supermarket meat,and it came from my local butcher who I’ve been using for close to 30 years. As you can see in the opening pictures it was well marbled with a nice layer of fat on the top.The only thing I can think of is that my start temp for about the first hour or so was about 325 which is about 50-75 degrees more than I would normally start at. I thought that would be OK,but the temp climbed to about 160 pretty quickly and once my temp stabilized at about 250 it went slowly the rest of the way to 190. I never wrapped it.

[goosehd]

@Jett129 Interesting…is it possible that the higher temp in the beginning pulled more of the moisture out? Did it seem like your drip pan had more fluid than normal in it? What temp did you pull the brisket off at?

My last one I pulled off at 203f and it was drier than I liked, but super tender and the flavour was fantastic. I think my next attempt will be to pull at 198/199 wrap and let it set in the cooler to finish to temp.

[Jett129]

@goosehd That’s the number one aspect of my cook that I’m looking at. I wasn’t cognizant of what was in the drip pan relative to previous times. I was anxious to get started,and that’ll be a lesson to me for next time. I pulled the brisket off at 190,wrapped and rested it in a cooler for about 2 hours.

[mclaincausey]

For me I think separating the point and pulling at 203 worked perfect last time (no wrap) but the flat was a bit dry so will pull earlier next time. May wrap too

[seawolf]

@Jett129 I've messed up so many briskets, and the time I tried a prime brisket, it yielded the best one I'd ever made, and I can't ever go back. Worth a shot, if you feel like trying it out. If you have a Costco membership, they're not super expensive and widely available. Also, a long wrap and rest can be very helpful. I know plenty of BBQ joints don't use prime, but as infrequently as I make brisket, I want it to come out perfectly, and for that reason, I only use prime now for BBQ.

[goosehd]

@seawolf What temp do you pull your brisket off?

Edit: Thanks for the Dijon tip!